Secretly Sensational White Chicken Chili
This chili is secretly sensational because it looks like your plain old white chili, until you taste it. When my husband first tried it, he was amazed! He didn’t think a chili that looked like that could be so full of flavor! This chili is SO easy and it can be made so quickly. This is the perfect meal to take to a friend who has just had a baby or a friend in need. It’s easy and packs a punch! It is so filling and really just perfect for these cold winter months.
First, we need to make the chicken for the chili. It’s the most important part. The best way to make juicy, flavorful chicken is in the oven. I like to roast my chicken with a small spray of olive oil, sea salt, and black pepper. Stick it in a 400-degree oven for 20 minutes. Then flip them and roast them 20 more minutes.
While the chicken roasts, chop up one small (or half of one large) yellow onion. Drain your cannellini and great northern beans in a colander but don’t rinse them.
After your chicken is cooked, let it cool while you sauté the onion in half a stick of butter. You can sub olive oil, ghee, or coconut oil in this. However, coconut oil would drastically change the flavor in my opinion. Melt the butter in a large stock pot over medium heat and add the onions. Cook them until they’re translucent.
Once the chicken is cool, shred it. I’ve shared this before, but I like to shred my chicken using my standing mixer or hand mixer. It is SO MUCH EASIER! It takes much less time and effort.
After shredding chicken, add it to the pan with the onions and butter. Stir it around so it’s all mixed together.
Add your spices. Stir.
Here’s the best part! Add one jar of salsa verde. You could certainly make your own but for me, it’s just so much easier to buy it. I don’t think it would make much of a difference in this recipe. I use the Herdez brand in mild for this recipe.
Now add your beans! Stir them in very, very gently.
Add chicken stock. My husband likes his chili (and soups in general) to be THICK so I make it that way. He literally likes to eat chili with a fork which is insane to me. MY POINT IS, add more stock if you want it soupier, less stock if you want it thicker.
Finally, add tomato paste! Two tablespoons or half of one of those cute little cans of tomato paste. The tomato paste gives the chili such a beautiful depth of flavor, without chunks of tomato. It really takes this chili to a whole different level, so don’t skip this step.
Let the chili simmer for a few minutes before serving. The longer you let it simmer the better! I have found these beans hold together really nicely and don’t get mushy or fall apart.
I like to serve this chili with cilantro and Siete Foods lime chips. They are AMAZING! Honestly, I could eat a whole bag of them. You can also add some Mexican shredded cheese if you tolerate dairy.
I hope you enjoy this yummy, secretly sensational recipe!
- 3 breasts or 1 pound boneless skinless chicken breasts
- small spritz extra virgin olive oil spray
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 1/2 stick, or 4 tablespoons butter
- 1 small or 1/2 large yellow onion, chopped
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 teaspoon sea salt
- 1 teaspoon ground oregano
- 1 jar Herdez salsa verde, mild
- 1 jar, drained but not rinsed cannellini beans
- 1 jar, drained but not rinsed great northern beans
- 2 cups low sodium chicken stock
- 2 tablespoons tomato paste
